By Paul Main

When we think of comfort foods, we tend to dream of belly-warming dishes of our childhood and culture, like meatloaf, potatoes, chili, soups, or mac-n-cheese. They tend to be foods we grew up eating, foods we enjoy from our families, something we’ve learned from friends or at the station or office potluck.

The Valley Response Magazine staff, discussing their favorite comfort food, had one commonality: chicken and dumplings. So this edition of Code 7 is a celebration of the Valley Response Magazine staff’s favorite comfort food, but I’ve added a twist. This recipe calls for a precooked, rotisserie-style chicken. Most grocers offer this product, and it is a quick way for busy folks to make this dish. This version simplifies the process for a great-tasting, comforting dish you can use time and again.

Speaking of comfort foods, Valley Response Magazine’s Kellie Palmer and Staci Correia were enjoying a rare break recently, and the discussion turned to making different versions of the cookie

Quick-N-Easy Roasted Chicken and Dumplings

Note: The dumplings can be made from a can of prepared biscuits, to save time. To do this quarter the dough disks and roll them into ball shapes.

Ingredients:

2 pounds rotisserie chicken (precooked, skin removed, deboned, and chopped)

1 can cream of chicken soup (preferably reduced sodium)

2 cans (14-ounce) chicken broth (or mix 28 ounces of water with bouillon)

1 3/4 cup water

1 medium yellow onion, diced small

2 stalks celery, chopped

1 1/2 tablespoons canola oil

1 1/2 cups frozen peas (or about a can)

1 1/2 cups frozen carrots (or about a can)

1/2 teaspoon dried parsley flakes

1/4 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

salt and pepper to taste

Dumpling Ingredients:

2 cups baking mix (any brand, like Jiffy or Bisquick-style mix)

2 teaspoons butter (melted)

2/3 cup milk

Method:

In a stockpot, heat oil over medium heat and cook onion and celery for 2-3 minutes or until they begin to soften. Add chopped chicken, broth, cream of chicken soup, water, peas, carrots, and seasonings. Bring to a simmer ensuring the mixture is heated through. In a mixing bowl, combine dumpling ingredients and mix together. Drop rounded tablespoon size dumplings into the soup mixture. If using the canned biscuits, drop the balled-up biscuit quarters into soup mixture. Stir through and let cook for 3-4 minutes. Cover for about 20 minutes until dumplings are cooked through.

This recipe will also work for a slow-cooker. Place all ingredients (except dumplings) into the slow-cooker, stir through, and place on low heat (or high for faster results). About 30 minutes prior to eating, drop the dumplings or biscuits in the mixture. Stir through and let sit for 3-4 minutes. Cover again until ready to eat.

recipe below. As a treat, I have included my version of a “kitchen sink” cookie. This is an easy oatmeal cookie recipe with a bunch of “stuff” added in for fun.

Oats-N-Stuff Cookies

Ingredients:

2 sticks, plus 1 tablespoon margarine or butter, softened

1 cup (firmly packed) brown sugar

1/2 cup, plus 2 tablespoons sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups plus 2 tablespoons all-purpose flour

1 1/8 teaspoon baking soda

1/2 teaspoon salt

3 cups oats (uncooked)

1/2 cup shredded coconut

1/2 cup semi-sweet chocolate chips (or substitute with raisins)

1/4 cup chopped walnuts

Method:

Heat oven to 350 degrees Fahrenheit. Beat together butter and sugars. Add eggs and vanilla, and mix until creamy in appearance. In a separate bowl, combine flour, baking soda, and salt. Stir through and then combine well with egg mixture. Stir in oats, coconut, chocolate chips, and walnuts.

Using a small scoop or tablespoon, drop rounded cookies onto an ungreased or parchment-lined cookie sheet. Bake for 12 minutes or until golden in color. Remove from oven; let cool 1-2 minutes and place cookies onto a wire rack to set.

Makes about 3 dozen cookies.

For making Oats-N-Stuff cookie bars, place mixture in an ungreased 13 x 9-inch metal baking pan. Cook at 350 degrees for 30-35 minutes or until golden. Remove from oven and let cool for 5-7 minutes.

Quick Tips for How to Handle Kitchen Fires

As you often see in the news, most home fires begin in the kitchen. The Home Safety Council advises that the best way to prevent a kitchen fire is to stay near the stove whenever you are cooking, especially when frying. Keep your stove and oven clean. Move anything that can burn at least three feet away from the heat.

Here are a few tips from the Home Safety Council:

Pan Fires - First, put on an oven mitt. Carefully slide a lid or cookie sheet over the pan. This cuts off the oxygen and allows the fire to go down. Turn off the heat at the burner and leave the pan covered and in place. Do not try to move it! Let the pan cool down before you take away the cookie sheet or lid.

Oven Fires – Turn off the heat and keep the door closed. Call the fire department so that firefighters can check for possible flame spread.

Toaster Oven or Microwave Fires – Keep the door closed. Unplug the appliance if you can safely reach the outlet. Call the fire department to report the fire. Have the appliance serviced before you use it again or replace it.

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